User-oriented innovation in the food sector: relevant streams of research and an agenda for future work☆

Grunert, Klaus G.; Jensen, Bente; Sonne, Anne‐Mette; Brunsø, Karen; Byrne, Derek V.; Clausen, Christian; Friis, Alan; Holm, Lotte; Hyldig, Grethe; Kristensen, Niels Heine; Lettl, Christopher; Scholderer, Joachim

doi:10.1016/j.tifs.2008.03.008

Cited by 90 publications

(77 citation statements)

References 73 publications

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“…Although usually regarded as a low-intensity innovation businesses (García-Martinez and Burns, 1999;Grunert et al, 2008;Capitanio et al, 2009 and the top manufacturing activity in terms of turnover in several Member States such as France, Spain and the UK (Food Drink Europe, 2012). In the Spanish case, it accounts for 9.6% of total manufacturing turnover.…”

Section: Introductionmentioning

confidence: 99%

“…An important change in trend has been identified by Fortuin and Omta (2009) as 'chain-reversal', since the sector is moving from a supply-driven approach to a demand-based approach. Various authors are working on the importance of consumer drive for innovation (Grunert et al, 2008, Sarkar and Costa, 2008, Fortuin and Omta, 2009, OECD, 2014.…”

Section: Introductionmentioning

confidence: 99%

“…Venturini, 1996, Grunert et al, 2008. They mostly comprise improvements or variations of existing products, and patented food technology is highly concentrated.…”

Section: Introductionmentioning

confidence: 99%

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Open innovation in the food and beverage industry

Sáez

Cruz‐Cázares

García‐Marco

et al. 2017

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Purpose: The aim of this paper is to extend our knowledge into the relationship between open innovation and firm innovative performance. Specifically, we aim to determine whether the benefits of OI practices are different for Food and Beverage (FnB) firms as compared to those of other sectors. The FnB industry is relevant in terms of employment GDP generation in the UE, characterised by high integration and low-tech intensity. Methodology: In order to achieve our goal and obtain robust results, we consider four open innovation dimensions and four innovation performance measures using panel data (2004)(2005)(2006)(2007)(2008)(2009)(2010)(2011) from 10,771 FnB and non-FnB firms using Tobit and Logit models by random effects. Findings: We test and confirm the presence of the classical inverted U-shape relationship between OI and firm innovative performance for FnB and non-FnB companies. However, the optimal number of external sources of knowledge used is lesser for FnB than the rest of the companies. Originality: The article compares the OI effects in a tradicional and low-tech industry vs other industries considering four innovation outputs (product innovations, process innovations, incremental and radical innovation).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Open innovation in the food and beverage industry

Sáez

Cruz‐Cázares

García‐Marco

et al. 2017

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“…Thus, companies are looking for technical professionals who may generate new ideas and new businesses. Thus, food innovation and entrepreneurship are important topics in graduate food studies (Earle, 1997;Grunert et al, 2008). Students should be challenged to promote an innovative attitude towards their future career in the food industry sector, as professionals working in a small and medium enterprise, or in a large multinational company, or even as entrepreneurs with their own working project.…”

Section: Introductionmentioning

confidence: 99%

Food innovation and entrepreneurship in higher education: a case study

2015

IJFS

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Food innovation and entrepreneurship are important topics in graduate food studies. Students should be challenged to promote an innovative attitude towards their future career in the food industry sector, as professionals working in a small and medium-sized enterprise, or in a large multinational company, or even as entrepreneurs with their own working projects. The present case study shows a curricular unit of a master course that intends to integrate the knowledge on new and sustainable technologies and products, based on seminars of experts on hot topics, on visits to food industry enterprises and market expositions and on the development of a state-of-the-art report about an emergent or novel food technology or product with oral presentation. Hot topic seminars included edible coatings, bioprocessing, allying tradition and innovation in food products, new convenience foods, challenging tests, and new clean and sustainable processes. Entrepreneur alumni lectures were also promoted allowing exchange of experiences. Visits included a high pressure technology unit of a food industry, an innovation and development department of a food industry, an entrepreneurship centre and a food exhibition. A satisfaction survey was made, through the response of a questionnaire by the students, proving the effectiveness and success of this unit course framework. A SWOT analysis was carried out to gain a better understanding of the strengths, weaknesses, opportunities, and threats involved in the curricular unit objectives.

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“…The same is true in the food sector, with some innovations being easily adopted by consumers while others are rejected. This has stimulated research aimed at understanding the acceptance of innovations by consumers both in the food industry and in other industries (Grunert et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

The effect of consumer innovativeness in the acceptance of a new food product. An application for the coffee market in Spain

Barrena

Garcia

2012

Span. j. agric. res.

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The current market situation has led the production sector to focus on developing new products that satisfy consumer demands and improve firms' competitive positions. This study seeks to analyze the role played by the consumers' innovative tendency in the acceptance of new food products. This was done through the use of means-end chain theory in an application for coffee in Spain. The results found indicate that consumers' cognitive structure is similar, regardless of their level of innovativeness when presented with a traditional product. However, this structure is more complex in the case of more conservative consumers as they project aspects of their personalities through the products attributes.

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User-oriented innovation in the food sector: relevant streams of research and an agenda for future work☆

Cited by 90 publications

References 73 publications

Open innovation in the food and beverage industry

Open innovation in the food and beverage industry

Food innovation and entrepreneurship in higher education: a case study

The effect of consumer innovativeness in the acceptance of a new food product. An application for the coffee market in Spain

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